The smokiness in this creamy avocado dip comes from canned chipotle peppers, which are smoke-dried jalapenos.

Yield: Makes 2 1/2 cups.



  • 1 clove garlic, peeled
  • 3/4 cup mayonnaise
  • 3/4 cup light sour cream
  • 2 avocados, halved, pitted and peeled
  • 1/2 cup fresh cilantro leaves
  • 1 tbsp fresh lime juice
  • 2 canned chipotle peppers in adobo sauce
  • 1 tsp adobo sauce
  • 1/4 tsp salt
  • 1/4 cup chopped green onion
  • Tortilla chips


  1. Combine all ingredients except green onion in a food processor; process until smooth. Transfer mixture to a bowl. Stir in green onion. Cover and refrigerate for at least 1 hour or up to 2 days. Serve with tortilla chips.
Nutritional analysis per 2 tbsp:

109 calories, 10.6 g fat, 1.1 g protein, 3.6 g carbohydrate, 1.8 g fibre, 90 mg sodium

*Ingredient not included in nutritional analysis.


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.